Malasadas

First I'll start by saying that the reason I'm putting the recipe up today is because I hadn't realized that it wasn't on my blog, so when one of my readers asked me on Facebook if I had the recipe, I told her that I would put it up for you all.

Secondly, I'll have to say that the first time I had Malasadas was when I was in high school, over at a friend's house.  They were from the island of Madeira and I remember many afternoons a couple of us girls would go over to her house and make these and then sit and snack on them all afternoon long.

It brings back such fond memories, but it also makes me sad because my friend Ana, whose house we had these at, has since then passed away, matter of fact not long after we graduated from high school.

Since then I've made these a couple of times and not until I came to live in the USA did I realize that many people seem to think of Malasadas as this doughnut dish from Hawaii, which really confused me since their idea of a Malasada is what I would actually call a Bola de Berlim.  A donut filled with cream custard inside.....but, I guess different folks, different recipes and all that.

Here are the Malasadas that I know and have been eating my whole life, these are the Portuguese ones that I'm used to making.  Enjoy :)

Malasadas

4 c. flour

1 tsp. salt

1 c. sugar

2 pkg. yeast

2 c. warm milk

8 eggs



In a big bowl, add 1 cup of warm milk and the yeast, stir well.   In a medium bowl, add the flour, salt and sugar, combine well and then add 2 cups of that flour mixture into the milk and yeast bowl.

Beat well until smooth.  Next, add in the eggs 2 at a time, a little bit more of the milk and a little bit more of the remaining flour mixture, keep mixing well until all ingredients are combined.   Cover and let sit for about an hour.

In a skillet, add oil and when it's hot, add the dough by tablespoons,

be careful not to splash.  I always manage to burn myself when making these.  They will fry up really fast, so within a few seconds, turn them over and after a few seconds more, remove them onto a plate lined with paper towels.

The way we used to eat them at Ana's house was by drizzling *mel de cana* or sugar cane syrup over these.  You can also drizzle honey on them,

or roll them in sugar,

or sprinkle some powdered sugar on top.

  Either way is delicious.